W. Ratih Irmalia, 020710168 (2010) DAYA ANTIBAKTERI EKSTRAK BIJI COKLAT (Theobroma cacao) VARIETAS FORASTERO TERHADAP Streptococcus mutans. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Background. Cocoa and cocoa products have received much attention due to their significant polyphenol contents. There are three varieties of cacao, they are criollo, forastero, and trinitario. Forastero cacao beans are used in this study because it contains anthocyanins that can not be found in other variety. Forastero cacao beans are known to contain polyphenols (catechin, anthocyanins, and proanthocyanidins) that have an antimicrobial effect. Streptococcus mutans is normal flora that causes dental caries. One alternative to control caries is by using natural products, such as polyphenols as antimicrobial agent to control the change of normal flora. Purpose. The aim of this study is to know the antibacterial effect of forastero cacao bean extract by determining its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Streptococcus mutans. Method. This research was an observational study. The extract of cacao bean was made with maceration method. A serial dilution method was used, then continued with colony count to determine the value of MIC and MBC of forastero cacao bean extract on Streptococcus mutans. Result. Cacao bean extract had MIC of 0,2%, MBC of 0,8% and based on the colony counting showed that the colony of streptococcus mutans decreased as the extract concentration increased. Conclusion. MIC value of cacao bean extract on streptococcus mutans is 0,2% and the value of MBC of cacao bean extract on Streptococcus mutans is 0,8%.

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